Email to Cat      

Brown Sugar Maple Bacon

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"What are eggs without bacon? This chewy, sticky, candied maple bacon is a satisfying stand-alone finger food or a tasty accompaniment on an egg sandwich or burger. Or try it crumbled over pancakes or a cupcake. This recipe doesn't take much longer to make than regular bacon. And if you can find a source for locally raised bacon, that's even better. Ditto for local maple syrup."

List of Ingredients

◦ 12 slices thick-sliced bacon
◦ ⅔ cup firmly packed brown sugar
◦ ⅓ cup maple syrup
◦ Freshly ground black pepper


Recipe

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, then set a wire cooling rack on top. Lay the bacon strips over the rack in a single layer.

Whisk the brown sugar and maple syrup in a small bowl until smooth. The mixture should be thick but still a spreadable consistency. Generously brush the sugar mixture over the tops of the bacon strips with a pastry brush. Then grind a copious amount of pepper over the slices.

Bake about 30 minutes, until the bacon is browned and crispy, and the tops are bubbling and sticky. You'll know it's ready when it smells so good in your kitchen that you can't take it anymore. Remove the bacon from the oven and allow it to cool on the rack for a few minutes. Then peel the slices off the rack and set them on a plate to cool. Store leftovers in the refrigerator. Just kidding; there won't be any leftovers!

Makes 12 slices